Method:Warm the oil in a medium skillet over medium-high heat. Add the onion and garlic and cook until tender, but not colored. Add the piquillo peppers and chicken stock and cook for an additional 2 minutes. Transfer the mixture to a blender, add the lemon juice and purée until smooth. Set aside.

Method:1. Bring a medium pot of salted water to a boil. Add the fennel and blanch for 5 minutes. Add the parsley and cook 1 minute longer. Drain and hold under cold running water to cool. Squeeze the leaves to remove the excess moisture. In a blender, purée together the fennel and parsley leaves until bright green. Set aside.2. Bring the stock to a boil in a large saucepan. Reduce the heat to medium-low and keep the stock at a slow, steady simmer.3. Melt the butter in a Dutch oven or large pot over medium heat. Add the onion and fennel and cook, stirring, just until the onion is translucent but not colored, about 5 minutes. Add the rice, season with salt and pepper and cook, still stirring, for about 5 minutes longer. Add 1 cup of the hot stock. Cook, stirring often, until the rice absorbs most of the liquid. Add another cup of the hot stock and cook and stir as before. Continue cooking, stirring regularly and adding the stock 1 cup at a time, until 6 cups of stock have been added. At this point, taste the rice. Usually, the rice will need another 1/2 to 1 cup stock and a few more minutes to cook.4. Stir in the fennel-parsley purée, the cheeses, fennel seeds, and pastis. Taste and season with salt and pepper. Refrigerate until cold.5. With your hands, a spoon, or a small ice cream scoop, form balls 3/4- to 1-inch in diameter. Using your thumb, make a deep indentation in the center of each ball. Fill with 1/4 teaspoon piquillo pepper coulis, pinch the edges together to enclose the filling, and quickly roll between your palms to re-shape. Dip and coat each ball into the all-purpose flour, then into the eggs, and finally into the bread crumbs, making sure to coat them evenly and gently tapping off any excess. Place the balls on a parchment paper-lined baking sheet and freeze for at least 2 hours.6. Pour 3 to 4 inches of peanut oil into a deep pot and heat the oil until it reaches 325 degrees F on a deep-fat thermometer. Fry the balls in batches until golden brown, 2 to 3 minutes for each batch. Using a slotted spoon, carefully lift the balls out of the oil and onto a paper towel-lined plate. Pat off any excess oil and season with salt. Serve immediately.nb. serves 50 amuse-boucheNO... not that fennel!

mercoledì 14 novembre 2007

Method:Cut the beef into chunks and peel and slice the onions and carrots.

Toss the beef in the flour and brown quickly in hot fat. Remove the beef and fry the onions gently until transparent. Return the beef and add the carrots and the liquid. Bring just to the boil, reduce the heat to a very gentle simmer, cover closely and cook for 1 1/2 - 2 hours. Check that the dish does not dry out, adding more liquid if necessary.

Method:Put the milk and sugar into a saucepan and let it get hot over a low heat.Beat the egg yolks, gradually adding the sweetened milk and flavour with vanilla pod.Put the mixture into a jug and place this jug in a saucepan of boiling water.Stir the contents with a wooden spoon one way until the mixture thickens, but do not allow it to boil or it will be full of lumps than remove from the heat.Pour the cream into an oiled mould and put it in a cool place to set.

Method:Dissolve sugar in milk When cool add the whipped cream, flavor with one teaspoon vanilla and fold in nuts When it begins to freeze add sherry or brandy Sherry and brandy can be left out if desired

Make those recipes more aphrodisiac, flavouring with other aphrodisiacingredient like honey, ginger, coconut, truffle, saffron and other kind of this stuff.

Method:Set aside the fresh herbs, the pepper and half the onions. Finely chop the sundried tomatoes. Blend all other ingredients in a food processor. Transfer to a large bowl and continue blending with a hand blender until you achieve a smooth consistency.

Very finely chop the remaining ingredients by hand (this ensures a good texture), and mix into the burger mix. Divide into 4 equal portions andform into burger shapes. You can eat it as it is, but we prefer to dehydrate for 4-24 hours for a much more intense flavour.

Raw foodism is a lifestyle promoting the consumption of uncooked, unprocessed, and often organic foods, as a large percentage of the diet. It's supposed that raw food contain a lot of enzymes and bacteria and many more micro-organism that help human body.

ICE: Combine 1/4 cup honey and the water in a large saucepan. Bring to a boil over medium heat, stirring occasionally. Remove from heat. Cool.Whisk in juice and transfer to a shallow 1 1/2-qt. freezer proof container. Freeze at least 8 hrs.

Method:Steep the saffron in the hot, water for 10 to 15 mMeanwhile, combine the milk and margarine in a saucepan. Heat until the margarine hasmelted. Cool.Add the lemon rind. Sprinkle the yeast into the milk mixture when lukewarm. Let stand for 5minutes to dissolve.Add the sugar, nutmeg, 2 cups of the flour and the saffron mixture. Beat until smooth. Stirin the currants (or dark raisins) and another 1/2 cup of the flour. Cover with a damp toweland let rise in a warm place until doubled in size. Then punch down and knead on alightly-floured board until smooth.Shape into a loaf and place in an oiled 4- by 9-inch bread pan. Let rise until doubled.Bake in a 350-degree oven for about 1 hour. Cool for 10 minutes in the pan before turning outon a wire rack. When the bread is thoroughly cooled, it may be sliced.